The 5 Best Oils For Popping Corn
- Sunflower Oil(Baja Sunflower)
- Peanut Oil(Snappy Peanut Oil)
- Coconut Oil(Viva Naturals Extra Virgin Oil)
- Canola Oil(La Tourangelle Organic Canola)
- Olive Oil(Bertolli Extra Virgin Olive Oil)
- Butter Flavored Coconut Oil by Franklin's Gourmet.
- Gold Medal Prod. 2045 Flavacol Seasoning Popcorn.
When we make popcorn with the Whirley Pop, we do a full batch with 1/2 cup of kernels and 1 tablespoon of canola oil, topping with 4 tablespoons of melted butter when done, along with a sprinkle of coarse salt. Buttery and delicious!
Freshly popped corn quickly absorbs humidity from the air. As the popcorn absorbs moisture, it loses its crispness and it can become chewy. If you run into this problem try popping with the metal serving door on your popper in its open position to help vent the moisture.
Can I pop popcorn using butter instead of oil? Using butter to pop the kernels sounds like it would add another layer of buttery flavor to your popcorn, but I wouldn't recommend it. Butter has a much lower smoke point than coconut oil, which makes it tricky to get delicious popcorn instead of burnt popcorn.
Here's how: Take the heaviest, lidded pot you have (cast-iron is ideal) and cover the bottom with a single layer of kernels. Pour water over top of the the kernels until they're covered, but not floating. Put the covered pot on the burner, and turn the heat on medium high. Periodically shake the pan.
- First time use. Season the pan.
- Prep. Add 1/2 Cup Popping Corn and 1-3 T Popping Oil into the Whirley Pop.
- Ready to pop. Heat Whirley Pop on stove set to Medium - Medium High.
- Time to crank.
- Enjoy!
Stove InstructionsPlace popper with added ingredients on gas stove and turn on the burner. Medium heat is best. Continue stirring through entire process until there is only an occasional poppop, or until the handle becomes hard to turn.
8 Healthy Popcorn Toppings Sure to Amaze
- 8 – Apple Pie Popcorn. You'll swear you're chowing down on a very light and delicate apple pie.
- 7 – Pumpkin Glazed Popcorn.
- 6 – Lemon Kale Popcorn.
- 5 – Lime Cilantro Popcorn.
- 4 – Italian Breadstick Popcorn.
- 3 – Rosemary, Black Pepper and Parmesan Popcorn.
- 2 – Peanut Butter Popcorn.
Popcorn doesn't pop, not because it's too wet, but because it's too dry. The popcorn's pop is caused by moisture inside the kernel heating up and creating steam. When there's not enough moisture, there's not a good pop.
Theaters typically use refined coconut oil, which has the same nutritional profile of virgin coconut oil, but with a higher smoke point and a milder flavor. You can experiment with both versions, but popcorn cooked in refined oil is more likely to taste like the stuff you'd buy at the theater.
Myth: Coconut oil is a heart-healthy cooking alternative.The reality: Coconut oil has been shown to raise cholesterol levels — the good and the bad kinds — more than other plant-based oils like olive or canola. And in truth, medium-chain triglycerides make up only a small amount of the fatty acids in coconut oil.
Coconut oil can spoil, and believe me when I say that you'll know when coconut oil has gone rancid. The good news is that coconut oil has a naturally long shelf life: about two years. If you don't remember exactly when you bought that last jar of coconut oil, don't worry.
1/4 cup Popcorn Kernels = approximately 7 cups of popped popcorn. 1/3 cup Popcorn Kernels = approximately 10 cups of popped popcorn. 1/2 cup Popcorn Kernels = approximately 15 cups of popped popcorn.
Extra-virgin olive oil: You can absolutely make popcorn with olive oil, as long as you cook it over medium heat. Olive oil is my favorite oil to use and it's the healthiest option. Avocado oil, grapeseed oil and safflower oil are good neutral options.
When it's air-popped and lightly seasoned, popcorn is an efficiently healthy snack. That's because it is a whole grain, and high-fiber whole grains have been linked to a lower risk of heart disease, diabetes, some cancers and other health problems.
Grab a jar of coconut oil. Stove on medium, add 50/50 mix of oil to cover bottom of pan, enough popcorn to cover bottom of pan, about a teaspoon of Flavacol spread evenly. Stir. Enjoy.
When you cook popcorn, you generally need a little fat or oil of some kind with a high smoke point for cooking the kernels. Peanut oil, grapeseed oil, vegetable oil, coconut oil, lard and vegetable shortening will all do the trick. Salt. The finer the salt, the better it will stick to the popcorn.
